I May Never Buy Canned Re-fried Beans Again

Slow Cooker Refried Beans
Ingredients:
1 onion, peeled and halved (I used my onion chopper and diced them up and it worked great)
3 cups dry pinto beans, rinsed 
1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because)
2 tablespoons minced garlic 
3 teaspoons salt 
1 3/4 teaspoons fresh ground black pepper (I used the pre-ground jar from costco) 
1/8 teaspoon ground cumin (optional, but I put it in) 
5 cups water 
4 cups chicken broth

Directions: 

-Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. 

Sixsisters also said the following (but we didn't try it):

 -If you want to turn this into a big batch of bean dip, add the following: 

 2 cups salsa

2 cups shredded Colby Jack cheese

2 cups shredded pepperjack cheese

8 oz. cream cheese

16 oz. sour cream 

2 Tbls chili powder

1/2 tsp. ground cumin

Mix in with the beans and let cook a couple hours longer so flavors can blend. Makes a huge batch so just freeze leftovers! http://www.sixsistersstuff.com/2011/07/slow-cooker-refried-beans-without-refry.html = where I got the recipe

FYI - our family didn't think it was that HUGE of a batch but we are trying freezing half the left overs. I'm the youngest of 10 so I'm used to big "batches" of everything. 
My husband enjoyed these beans and actually went far enough to tell me he liked the flavor. 
They are for sure better for us than what's in a can. 

Slow Cooker Chile Colorado Beef Burritos

Recipe adapted from The Food Pusher @the www.sixsistersstuff.com

Ingredients:
2 pounds cubed stew meat
1 large can enchilada sauce (at least a 19 oz can)
2 beef bouillon cubes
Re-fried beans (optional- see their favorite homemade recipe)
6-8 burrito-size flour tortillas
2 cups shredded cheese (we used Colby Jack, but any kind will work)

Directions:
Spray your slow cooker with non-stick cooking spray. Put beef, bouillon cubes, and enchilada sauce into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours). 
When beef is done (it will be very tender and flake off when stirred), turn oven on broil. On an oven-proof plate or baking pan, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito. Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese. Broil until cheese is bubbly, about 2-4 minutes.
Makes 6-8 burritos, depending on how full you make them.

Ckn 'N Dumplings - Crock-pot Style

The 3 big carrots I added after I cubed up the chicken. When I put it back in I thought man this dish needs some veggies & COLOR so I quickly chopped and steamed a few. I’m sure putting them on the bottom (under the chicken) would work great.

Next time I make this I’m going to try adding celery as well. I also think broccoli would be yummy with it.

Crock Pot Chick and Dumplings

Ingredients: 

4-6 boneless skinless chicken breasts (I only used for and it was a good amount of ckn. But it all depends on the size :D)
2 tablespoons butter 
2 cans cream of chicken soup (KPG – wants to find a substitute)
16oz chicken brother (I used my base from Costco and mixed it with boiling water. Love it!)
1 onion diced (KPG – I did the smallest dice on my little onion chopper)
1 tablespoon dried parsley (KPG – added during the last hour of cooking)

3 big carrots diced (approx 2-2.5 cups)
4 grands flaky refrigerator biscuits (I used five and it fit beautifully but I’m trying four next time)

Instructions:

Put the chicken, butter, cream of chicken, chicken broth, and onions in the crock pot and cook on low for 5-7 hours (depending on your size of chicken breast) FYI - I saw that high for four to five hours worked for others. You know your Crockpot and if you don’t you’re learning and soon will.

I cooked this on low, with my frozen chicken breast halves from Costco (only rinsed not un-thawed at all) and the chicken was still done in 5 hours. Once I realized it was done and cubed it all up I turned the Crockpot to warm.

 Then an hour before I wanted to serve it I put my parsley in followed by dumplings (cut the biscuits into 4-6 pieces and stir into mixture) and turn it high for an hour. They floated to the top and it looked nice.

If it is too runny for your liking, leave the lid off for a little while - Once you know your chicken is done but before you try to cook the dumplings. You need the lids help to get those dumplings “done”. 

 I think that adding broccoli and such would also help it seem more “full” and again COLOR. I am going to make this again just to try my veggie experiments.

I got the idea from “bubble crumb” but didn’t follow her instructions. (She said: “The recipe says to cook for 30 minutes and my biscuits were not done at that point. One hour did the trick”.)

Crock-pot Chocolate Cake

Hot Fudge Cake (from tasteofhome - 4 stars)
8 servings
Prep: 20 min
Cook: 4 hours

Ingredients
1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream (optional but you'll want it, this is a rich cake!)

Directions
-In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt slow cooker coated with cooking spray. Sprinkle with chocolate chips.
-In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream.

This picture is so you can know the approx size to use when cutting the recipe in half (the only way we've ever actually made it. Four servings is just right for our family of 3... especially since only 2 of us eat it :P)

Baby G enjoying one of his momma's favorite treats - peanut butter with chocolate chips. I had no idea he liked semi-sweet (or chocolate chips in general) so much until we made this cake together. The boy went to town eating them right out of the big bag while I mixed things together. He loved getting to dump them into the crock-pot too. He is such a good little helper. Anyway, pb and cocoa really is one of my favorite treats. I made it for myself all the time from elementary school on. Giving my little boy some protein on a stick made me feel slightly better too. I was worried he was going to have a tummy ache from so much chocolate.

Cutting the recipe in half: 

1/2 cup + 6 tablespoons, packed brown sugar, divided (aka 1/4C + 3 T in each bowl)

1/2 cup all-purpose flour

3 tablespoons baking cocoa, divided (aka 1 -1/2 tsp cocoa in each bowl)

1 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

1 tablespoons butter, melted

1/4 teaspoon vanilla extract

3/4 cups semisweet chocolate chips

1/2 cup + 6 tablespoons cups boiling water

--
FYI
Nutrition Facts (as posted on tasteofhome): 1 serving equals 435 calories  13 g fat (8 g saturated fat), 10 mg cholesterol, 306 mg sodium, 82 g carbohydrate, 3 g fiber, 4 g protein

Bread Bowls & Cauliflower Soup

 Baby G had a grand time helping me make bread dough.

 He  knew it was going to be yummy and couldn't wait for it to be baked. 

Going for seconds

Cauliflower soup

½ head cauliflower

½ head broccoli

Break into small pieces

2 chicken bouillon cubes

2 C grated carrots

1 chopped onion

1 tsp. salt

1 tsp. basil

½ tsp pepper

2 cans chicken broth

Mix in pan; cook until tender. Do not drain off water.

In a separate pan, mix:

1qt. half-and-half

1 (8oz) cream cheese OR 8 oz of sour cream

¾ C flour

1 cube butter

Melt butter, add flour and stir. Add half-and-half and stir until thick. Add cream cheese. Stir until smooth. Mix both pans together and heat.

Side note: I didn’t have broccoli the first time I made this soup, but Lance loved it all cauliflower. The green just adds more variety and color. I also use purple onion(s) just to add another color. If not it’s a pretty white soup w/orange specks. However it tastes great just about any way you choose to make it.

Also, if you ever get in a hurry and forget to follow the steps on the cream/milk part = just keep stirring (I use a whisk) and it will all work out okay and still get thick. Just FYI….since I’ve done that a few times. Oops!

We just really love this soup and everyone we’ve shared it with does too. It’s full of veggies, which is good since it’s got a lot of yummy milk fats in it too.

*Story: When I first started making this soup I had a typo in the recipe (I got it from my Sister-in-law Merrie). I was putting in 8 oz cream cheese + 8 oz sour cream. Hahaha - oh my fatting. No wonder I gained 8-10lbs the first 6 months of our marriage.  I even made it that way for my in-laws my first Christmas/holiday break at their house. So embarrassing! Extra calories and extra money on the hips :P

When I want to give Lance a special surprise dinner I make this to go inside homemade bread bowls. Either make his day, but together = S.P.E.C.I.A.L.

Italian Bread Bowls

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups, I think I used 6 1/2 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes.  Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

PS on the bread bowls - we got 4 large, 1 medium, and two small/tiny/kid size bread bowls out of the full batch. *Maybe I don’t let it rise the right way?? See my sisters comment below. Or maybe we eat a lot more than her. :D

The first time I made them I cut the recipe in half and still got four nice size bread bowls out of it. It all depends on the sizes you're going for I guess. Lance likes the large ones but that's just way to much bread for me so I go more for the medium size.

My sister said = These are pretty big bread bowls. A HUGE serving. I will make them into 12-16 bowls next time. 

Caramelized Apple Grilled Cheese Sandwich

This is a FAMILY FAVORITE. 

Lance loves these so much, that even after the 5th or so time, he told me:

  "You could make these once a week!"

Caramelized Apple Grilled Cheese Sandwich
Recipe slightly adapted from Closet Cooking
Makes 2 sandwiches

Ingredients:
2 tablespoons butter
  2 tablespoons brown sugar
1 dash of cinnamon
2 apples (peeled, cored and sliced)
1/2 cup shredded good cheddar cheese
4 slices of good bread (I used cheddar bread)
2 tablespoon butter
Directions:
Get four slices of bread ready by buttering one side of each slice. Shred your cheese.
Peel and core your apples. Slice them into relatively thin slices.
Melt the butter in a non-stick pan. Add the sugar and cinnamon and cook until bubbly. Add the apples and saute until tender, about 5 minutes.
Assemble sandwich by adding (to the non-buttered side of two slices of bread) cheese, apples, and a bit more cheese. Put the plain buttered bread on top of each cheese and apple mixture (buttered side out).
Grill until golden brown on both sides, about 2-4 minutes per side.

From http://warmvanillasugar.com/2012/01/29/caramelized-apple-grilled-cheese/

March 8^th 2012 we had them for the 2^nd time. This time we put them in the sandwhich makers. It didn't turn out as well as the classic way. 

Pic is of a time in NY when we made it on "viking bread" from Reinwalds bakery. We liked the bread but don't prefer our sandwiches this way - we like them on normal size so the filing is not as spread out. 

Caramel Apple Sundae

Crazy but true - trying to make breakfast for Lance is what lead to this creation. Raw apples with a buttermilk syrup. It turned out more like caramel so that's how we used it :) Pecans were a delicious addition.